How to Make Classic Peach Pie (Step-by-Step Video)

This easy peach pie can be made with fresh or frozen peaches. The peach pie filling works inside a double crust (plain or lattice) or with a single crust and crumb topping. Recipes for both options are included below.

Peach Pie Recipe

While summer brings peak peach season, you can enjoy peach pie year-round using frozen peaches, which makes this an excellent option for holidays or when fresh fruit isn’t available. I often use frozen fruit because it reduces prep time—just thaw, drain, and fill the pie.

I recommend thawing the frozen peaches before baking. Unlike smaller berries, peach slices are larger and release more liquid, so thawing and draining helps the filling set more quickly and evenly.

If you prefer, you can also use fresh peaches—peeled, cored, and sliced—following the same filling method.

Pie Crust

A great pie starts with a reliable crust. Shown above is a lattice crust made with a sturdy all-purpose pie dough that holds shape well at room temperature. A butter-heavy crust can be more delicate and brown faster, so choose a recipe that will tolerate longer bake times if using frozen fruit.

Homemade pie crust stands up better to extended baking and higher moisture fillings than many store-bought crusts.

Store-bought crusts often brown quickly, which can make you think the pie is done before the filling has properly thickened.

Why is my pie runny?

Browned crust alone doesn’t guarantee a set filling. Fruit pies need enough thickener (I prefer cornstarch) and must bake until the filling actively bubbles in the center to fully activate the thickener and reduce excess liquid.

If the crust starts to brown before the filling bubbles, cover the top or edges with foil and continue baking. This prevents over-browning while allowing the filling to reach the necessary boil. Waiting for the center to bubble also ensures the bottom crust bakes through and avoids sogginess.

Look for bubbling in the center, not only at the edges. If you’re not using a lattice top, cut slits in the top crust to release steam and to check the filling.

Think of jam-making: it must boil and reduce to thicken. The pie filling works similarly. Once the center bubbles and the crust is golden, the pie is done. The filling will thicken further as the pie cools.

Alternative Crumb Topping

A crunchy streusel or oat crumb topping is a delicious alternative to a top crust. I love both lattice crusts and crumb toppings—choose whichever you prefer.

This recipe was recently updated with lattice photos, but it was originally made with a brown sugar and oat crumb topping. That crumb topping recipe is included in the notes below.

For this peach pie, you may use a double crust, a lattice top, or a crumb topping.

Peach Pie Ingredients

Ingredients for this peach pie:

• Double pie crust — or one crust plus crumb topping.
• Frozen peaches — thawed and drained, or fresh peaches peeled, cored, and sliced.
• Granulated sugar — keeps the filling bright and sweet.
• Brown sugar — adds richness.
• Ground cinnamon — warm and complementary to peaches.
• Ground nutmeg — a light touch for depth.
• Cornstarch — the thickening agent that helps prevent a runny pie.
• Lemon juice — brightens the fruit flavor.
• Egg — whisked with water for an egg wash to seal and brown the crust.

How to Make Peach Pie with Frozen Peaches

1. Roll the bottom crust into a circle about 1/8-inch thick.
2. Fit it into a 9-inch pie dish, trim the edges, and chill to keep it cold.
3. Thaw the frozen peaches (microwave in short 30-second bursts), then drain and discard the excess liquid.
4. Roll the top crust to 1/8-inch thick and cut strips if making a lattice.
5. Mix the filling: in a bowl combine the drained peaches with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir until evenly coated.
6. Pour the filling into the prepared bottom crust.
7. Brush the bottom crust edge with egg wash (1 egg + 1 Tbsp water) and attach the top crust or weave the lattice. Trim, seal, and crimp the edges.
8. Brush the top crust with egg wash and sprinkle with a little sugar for flavor and shine.

Baking and Storage

Bake the pie at 350°F for 60–75 minutes, or until the crust is golden and the filling bubbles in the center. If the crust browns before the filling bubbles, cover the top or edges with foil and continue baking. Check the pie about halfway through.

If using a store-bought crust, consider covering the pie with foil for most of the bake time, since these crusts tend to brown faster. For homemade crusts that brown faster at the edges, you can cut a hole in a piece of foil to expose the center while protecting the rim.

Cool the pie completely on a wire rack. Store at room temperature for 3–4 days or refrigerate up to 1 week.

Baking Tips

• Use a clear pie dish so you can watch the bottom crust for doneness.
• Place the pie on a lined baking sheet to catch any spills; this keeps your oven clean.
• Thaw and drain frozen peaches thoroughly to reduce excess liquid in the filling.
• Mix filling ingredients only when ready to assemble so sugar doesn’t draw out extra juices before baking.
• Bake until the filling bubbles in the center—this activates the cornstarch and ensures the filling will set.

How do you make peach pie with fresh peaches?

Fresh peaches work the same as frozen in this recipe. Peel, core, and slice the peaches, then mix with the sugar, spices, cornstarch, and lemon juice before filling the crust. No draining is needed.

Tip: To peel fresh peaches easily, boil them for 60 seconds then plunge into an ice bath. The skins will slip off. A quick knife run around the pit helps separate the halves for easy peeling.

Can you make a peach pie with canned peaches?

Yes. Drain canned peaches well and pat dry with paper towels before mixing with the other filling ingredients to avoid excess moisture.

More Peach Desserts

If you have plenty of peaches, try other desserts such as peach crumble, peach fritters, peaches and cream pie, cream cheese peach cobbler, fresh peach pie, or peach bars.